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spaghetti-spaghetti-sauce recipe

Date: Mon, 20 Apr 1998 19:48:42, -0500
From: FUZY76B@prodigy.com (MRS AMY E CAMPBELL-SMITH)

this is such an easy and quick dish, one of those that you can make 
on a night when you don't feel like cooking.  enjoy!

spaghetti cooked in spaghetti sauce (modified from "spaghetti" by 
joie warner)

1 28 oz can crushed tomatoes
1 1/2 tsp garlic powder or 2 tbsp minced garlic from a jar or fresh, 
to taste 
1 tbsp chopped dried onion or fresh onion, minced, to taste
1 tbsp dried basil
1 tbsp dried oregano 
1 tsp sugar (optional, but does bring out the flavor of the tomato 
1/4 tsp cayenne (i use chili powder)
1 1/3 c water
1/3 c wine or 1/3 c water (you need the liquid; the wine adds a nice 
full flavor)
6-8 oz vermicelli (must be vermicelli...otherwise it won't cook all 
the way through)

dump into a medium pot everything but the pasta.  bring to a boil on 
medium high heat.  add the  vermicelli, and return to a boil.  stir 
gently, and cook for  8-10 minutes, or until al dente.  stir while 
pasta is cooking---it will stick to the bottom of the pot.  i stir it 
every 3 or 4 minutes.  you may need to lower the heat.  spices are 
adjustable, i just throw in however much until it smells  good to me, 
on that particular night.  leftovers rehated the next day are just as 
good, if not better.  the vermicelli absorbs the flavors of the 
tomato sauce, while thickening the sauce.  i find if i use a can of 
tomatoes with salt added during canning,  i don't need to add any 
salt at the end.  yum!

kwvegan vegan